For 30 years, Vermont Creamery has crafted fresh and aged goats' cheese and cows' milk products like creme fraiche and cultured butter. Inspired by European cheesemaking, Creamery co-founders Bob Reese and Allison Hooper brought this rich tradition to the Vermont landscape in 1984 when they founded Vermont Creamery.
Today, Vermont Creamery supports a network of 15 family goat farms and a Creamery team of nearly 50. Beyond our wildest dreams, fresh goat cheese has become a staple in many households and we work hard to remain connected to Vermont's working landscape, our home, even as our business grows.
In 2012, Vermont Creamery purchased and conserved historic farmland in Randolph. With the hope that, one day, Vermont's landscape may be dotted with goat farms, the Creamery opened Ayers Brook Goat Dairy. As the country's first demonstration goat farm, Ayers Brook not only provides the Creamery with locally sourced goats' milk but is actively engaged in research around sustainable agriculture, herd genetics and feed management. Our hope is that Ayers Brook will model best practices and serve as a teaching tool for developing future Vermont farmers.